Bevs Classic French Vanilla Ice Cream Recipes

BEV'S CLASSIC FRENCH VANILLA ICE CREAM

Steps:

• In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
• Stir in half and half; heat and stir until thickened.
• Remove from heat and cool.
• Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
• Pour into ice cream maker and process according to your machine's direction.
• Makes about 1 quart.

FRENCH VANILLA ICE CREAM

Steps:

• Using an electric mixer, beat the egg yolks until creamy.
• Slowly add half the sugar while continuing to beat until the mixture is thick and pale.
• Mix in the Cointreau and vanilla.
• In another bowl beat the cream until soft peaks form then combine with the yolk mixture.
• In a clean dry bowl beat the egg whites until soft peaks form and then slowly beat in the remaining sugar and continue beating until thick and glossy.
• Fold 2-3 tablespoons of the cream mixture into the whites to lighten the mix, then gently fold in the rest of the cream mixture.
• Spoon into container and cover well.
• Freeze until firm, approx 6-8 hours or overnight.
• Note: To vary mix you can fold in some chopped dark chocolate or chopped nuts before freezing.

CLASSIC VANILLA ICE CREAM

Steps:

• Combine ingredients in a blender or food processor until sugar dissolves.
• Refrigerate until needed for ice-cream maker.
• Pour into the ice cream maker and follow your ice-cream maker's instructions for freezing.
• Note: Due to variances in operating times on different models, that is not included in the prep time.